FOOD & DRINK
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50 plus magazine
A shopper’s delight for clothing, household goods and gifts all at great prices there are currently over 200 stalls to explore
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t a k o o l a fresh
CHOCOLATE-CHIP COOKIES &
ICECREAM Open Tuesday, Thursday, Friday and Saturday all year round from 9am - 4.30pm Also open all Bank Holidays and Tram Sunday /fleetwoodmarket @fleetwoodmkt
Fleetwoodmarket.co.uk Victoria Street / Adelaide Street, Fleetwood, Lancashire FY7 6AB Tel: 01253 887651 Proud winners of Market Innovation of the Year Award 2017
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How to make chewy chocolate chip cookies even better: sandwich them together with ice cream. Go uberchocolatey and use good-quality chocolate ice cream or go with a classic vanilla. Serves 8 Takes 25 minutes plus chilling and cooling. 125g (41/2oz) unsalted butter 100g (31/2oz) caster (superfine) sugar 150g (51/2oz) soft light brown sugar 1 large egg 1 tsp vanilla extract 1/2 tsp salt 225g (8oz) plain (all-purpose) flour 1/2 tsp bicarbonate of soda 100g (31/2oz) dark chocolate chips 50g (13/4oz) milk chocolate chips good-quality ice cream
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reheat the oven to 1800C/3500F/ gas 4. Line two baking sheets with parchment and set aside.
Melt the butter in a small pan or in the microwave, then transfer to a large mixing bowl. Add both types of sugar, the egg, vanilla and salt, and stir until the mixture is fully combined and smooth. Tip in the flour and bicarbonate of soda, gently
folding into the wet in gredients and being careful not to overmix, then stir in the chocolate chips. Use a couple of dessertspoons to scoop the mixture onto the prepared trays; you should get 16 cookies. Leave plenty of room for the cookies to spread during cooking. Bake for 12–15 minutes until the edges are light golden. Leave to cool and set on the tray for 10 minutes, then transfer to a wire rack and allow to cool completely. Sandwich two cookies together with a scoop of your favourite ice cream. Eat immediately.
Posh Sandwiches (Quadrille, £12.99) Photography © Faith Mason